Making Fresh Coconut Milk
Extracting fresh coconut milk involves blending grated mature coconut meat with hot water and squeezing the liquid through a fine-mesh cloth. The result is a rich, opaque liquid with a higher fat content and more character than anything found in a shelf-stable carton.
Choosing the right nut
Select a heavy, brown mature coconut that sloshes when shaken. If it feels light or makes no sound, the meat inside will be thin and dry.
- Heavy-duty mallet or hammer
- Box grater or food processor
- Nut milk bag or double layer of cheesecloth
- Large mixing bowl
What goes in.
- 1Mature brown coconut
- 2 cupsHot water (not boiling)
Don't fear the pressure
The secret to a high yield is how hard you squeeze the bag. You are physically forcing the oils out of the grated fibers, so use both hands to twist the cloth tightly until no more liquid emerges.
The method.
Open the coconut
Pierce the softest 'eye' of the coconut with a screwdriver to drain the coconut water first. Then, tap the equator of the shell firmly with the mallet until it cracks in half.
Remove and grate
Use a sturdy knife to pry the meat from the shell. Peel away the brown skin with a vegetable peeler if you want pure white milk. Grate the white meat into fine shards.
Blend
Combine the grated meat and the warm water in your blender. Process on high for about one minute until the mixture looks like thick, frothy porridge.
Strain
Place your nut milk bag over the bowl. Pour the coconut slurry into the bag and gather the edges. Squeeze firmly until the fibers feel dry to the touch.
Other turns to take.
Thick Cream
Reduce the water to 1 cup for a concentrated, heavy cream used for finishing curries or desserts.
Toasted Coconut Milk
Lightly toast the grated coconut in a dry pan until fragrant before blending for a deeper, nuttier profile.
When it doesn't go to plan.
Save the leftover pulp; spread it on a baking sheet and dry it in a low oven to make homemade coconut flour.
Use water just off the boil—around 160°F—to help melt the fat from the fibers more effectively than cold water.
If the milk separates in the fridge, simply shake the jar vigorously before using; it is natural for the cream to rise to the top.
The ones that keep coming up.
How long does it keep?
Fresh milk lacks preservatives. Keep it in a sealed glass jar in the refrigerator and use it within 3 days.
Can I use cold water?
You can, but warm water significantly improves the extraction yield by softening the coconut fats.
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